It might’ve looked alright with some spring onion and sesame seeds on top, but I was out. Delicious though

  • @FungusBasedOrganism
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    53 months ago

    Nothing shitty about this, it looks pretty good. I’ve never tried silken tofu, got any tips or recommendations?

    • @DoublepluskirkOP
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      33 months ago

      It’s very soft, like a set custard or pudding texture, so won’t hold up to a lot of cooking. You can use it in mapo tofu or stews like sundubu jjigae, but I just have it straight from the packet with some rice and a sauce. It’s very mildly flavoured, so you can also use it instead of vegan yoghurt or cashew cream to make sauces, or when you want to make a dish ‘creamier’.

  • Mallory
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    53 months ago

    Looks great. Incredibly, I have never eaten tofu (not common at all where I live) and every time I see something like this I remember that I have to try it. We have great rice and chili oil, though, so I’m almost there.

    • @DoublepluskirkOP
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      13 months ago

      Definitely a basic-bitch, ‘can’t be bother to cook’ version

  • FiveMacs
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    -43 months ago

    Oof, that looks like at least a year’s worth of sodium in the chili crisp. Also has the lau gan ma company removed the carcinogenic ingredients yet?

    • @DoublepluskirkOP
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      13 months ago

      It’s the first I’m hearing of this, so I’ll have to check that out. Thanks

      • FiveMacs
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        23 months ago

        Don’t get me wrong, the chili crisp is amazing. It’s like crack :D I literally can’t get enough